PULP started in 2021 as one second-hand press in a garage on the Zeeburgerdijk. Five years later it is six bars, a cold room, forty-one people and a fleet of returnable bottles that keeps refusing to disappear.
The cold room in the Houthavens, 05:40, before the first drop leaves.
/ how it works
Every morning the hydraulic press starts at 05:40. By seven the first batch is loaded into chilled boxes and gone. There is no pasteurisation step, no concentrate, no water, and no clever wording on the label to hide any of the three.
Glass is returnable. Bring it back to any bar and we credit € 0.50 against the next order — seventy-one per cent of our bottles now come home, which is the number we are proudest of and the one nobody ever asks about.
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People on the team
Bartenders, drivers, two nutritionists and one person whose entire job is fruit intake.
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Per cent of bottles returned
Each one is washed, checked and refilled up to thirty times before it is recycled.
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Farms we buy from
The Betuwe, the Westland, Limburg and a citrus co-op in Sicily. Contracts, not spot buying.
The people
Anouk Bakker
Founder
Sem de Vries
Head of press
Nadia Haddad
Nutrition
Lars Veenstra
Logistics
Work with us
We roll in the mobile press, ice, glass and two bartenders. Guests watch a crate of fruit turn into their glass — it does more for a brand than any printed handout. From three hours, up to 400 servings per shift.
Our kitchen, our fruit and a stylist, rented by the day for product photography. Half the frames on this site were shot in one afternoon in the Houthavens, so yes — we know what a splash looks like on camera.
Daily drops in 250 and 500 ml glass, under your label or ours. Minimum run is 40 bottles, delivery window 05:00—07:30 so it lands before you open the doors.
